大学英语四级考试试题Word文档下载推荐.docx

大学英语四级考试试题Word文档下载推荐.docx

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Inthispart,youwillhave15minutestogooverthepassagequicklyandanswerthequestionsonAnswerSheet1.Forquestions1-7,choosethebestanswerfromthefourchoicesmarkedA）,B）,C）andD）.Forquestions8-10,completethesentenceswiththeinformationgiveninthepassage.

BritishCuisine:

theBestofOldandNew

Britishcuisine（烹饪）hascomeofageinrecentyearsaschefs（厨师）combinethebestofoldandnew.

WhydoesBritishfoodhaveareputationforbeingsobad?

Becauseitisbad!

ThosearenotthemostencouragingwordstohearjustbeforeeatinglunchatoneofHongKong'

ssmartestBritishrestaurants,Alfie'

sbyKEE,butheadchefNeilTomeshasmoretosay.

"

Thepast15yearsorsohavebeenanoticeableperiodofimprovementforfoodinEngland,"

theEnglishchefsays,citingthetrendinBritishcuisineforbetteringredients,preparationandcookingmethods,andmoreappealingpresentation.ChefssuchasDeliaSmith,NigelSlater,JamieOliverandGordonRamsaymadethepublicrealisethatcooking-andeating-didn'

thavetobeaboringthing.Andnow,mostoftheBritishpublicisfamiliarevenwiththeextremesofHestonBlumenthaPsmoleculargastronomy,aformofcookingthatemploysscientificmethodstocreatetheperfectdish.

It'

snolongerthecasethatthecommonmaninEnglandisembarrassedtoshowheknowsaboutfood,"

Tomessays.

Therewasplentyofroomforimprovement.Theproblemswiththenation'

scuisinecanbetracedbacktotheSecondWorldWar.BeforetheWar,muchofBritain'

sfoodwasimportedandwhenGermanU-boatsbeganattackingshipsbringingfoodtothecountry,Britainwentonrations（配给）.

Asrationingcametoanendinthe1950s,technologypickedupandwasusedtomass-producefood,"

Tomessays."

Andbythenpeoplewerejusthappytohaveadecentquantityoffoodintheirkitchens."

Theyweren'

tlookingforcuredmeats,organicproduceorbeautifulpresentation;

theywerelookingforwhatevertheycouldgettheirhandson,andthisprioritisationofquantityoverqualityprevailedfordecades,meaningagenerationwasbroughtupwithfoodthatcouldn'

tcompetewithneighbouringFrance,Italy,BelgiumorSpain.

BeforestarchefssuchasOliverbeganmakingcookingfashionable,itwashardtofindarestaurantinLondonthatwasopenafter9pm.Butinrecentyearsthecapital'

sculinary（烹饪的）scenehasdevelopedtothepointthatitisnowconfidentofitsabilitytopleasethetastesofanyinternationalvisitor.

WiththeopeningofAlfie'

sinApril,andotherssuchasThePawn,twoyearsago,modernBritishfoodhasmadeitswaytoHongKong."

WithBritishfood,IthinkthatHongKongrestaurantsarekeepingup,"

saysDavidTamlyn,theWelshexecutivechefatThePawninWanChai."

HongKongdinersareextremelyresponsivetonewideasorpresentations,whichisgoodnewsfornewdishes."

ChefsagreethatdinersinHongKongareembracingthemodernBritishtrend.Somerestaurantsaremodifyingtherecipes（菜谱）ofBritishdishestobreathenewlifeintotheclassics,whileothersareusingbetterqualityingredientsbutremainingtruetoBritishtraditionsandtastes.

Tamlynisinthesecondcamp."

Weselectourfoodveryparticularly.WeuseUSbeef,NewZealandlambandforourcustards（牛奶蛋糊）weuseBird'

sCustardPowder,"

Tamlynsays."

Somerestaurantsgoforcustardmadefreshwitheggs,sugarandcream,butBritishcustardisdifferent,andwestaytruetothat."

MatthewHill,seniormanageratthetwo-year-oldSoHorestaurantYorkshirePudding,alsousesbetteringredientsasameansofimprovingdishes."

TherearealotofexistingperceptionsaboutBritishfoodandsowecan'

talterthesetoomuch.We'

reatraditionalBritishrestaurantsotherearesomestaples（主菜）thatwillremainessentiallyunchanged."

Thesetraditionaldishesincludefishandchips,steakandkidneypieandlargepiecesofroastedmeats.AtAlfie'

s,thenewestoftheBritishrestaurantsintownandperhapsthemostgentlemen'

sclub-likeindesign,NeilTomesexplainshispassionforprovenance（原产地）."

Britainhasstartedtobecomereallyproudofthefoodit'

sproducing.Ithasexcellentorganicfarms,beautifullycraftedcheeses,high-qualitymeats."

However,theBritishdon'

thaveahistoryofexportingtheirfoodstuffs,whichmakesitdifficultforrestaurantsinHongKongtosourceauthenticingredients.

WecangetalotofouringredientsonceaweekfromtheUK,"

Tamlynexplains."

Butthereisalsopressuretobuylocalandsaveonfoodmiles,whichmeanswetakeourvegetablesfromthelocalmarkets,andtherearealotthatworkwellwithBritishstaples."

ThePhoenix,inMid-Levels,offersthewidestinterpretationof"

Britishcuisine"

whilestilltryingtomaintainitssoul.Thegastro-pubhasexistedinvariouslocationsinHongKongsince2002.SingaporeanheadchefTommyTehKumChaioffersdailyspecialsonablackboard,ratherthanstickingtoamenu.ThisenableshimtoreinterpretBritishcuisinedependingonwhatisavailableinthelocalmarkets.

Weusealotofingredientsthatpeoplewouldn'

tperhapsassociateasBritish,butarepresentedinaBritishway.Bellpeppersstuffedwithcouscous,alongsideratatouille,isaverypopulardish."

Althoughtheingredientsmaynotstrikedinersasbeingtraditional,theycanbefoundindishesacrossBritain.

Eventhetraditionalchefsareawareoftheneedtoadapttolocaltastesandcustoms,whilemaintainingtheBritishnessoftheircuisine.

AtYorkshirePudding,Hillsaysthathisstaffasksdinerswhethertheywouldliketosharetheirmeals.Smalldishes,sharedmealsand"

mixingitup"

isnotsomethingcommonlydoneinBritain,butYorkshirePuddingwillbringfulldishestothetableandofferindividualplatesforeachdiner."

Thatway,peoplestillgetthepresentationofthedishesastheyweredesigned,butcancarvethemuphowevertheylike,"

Hillsays.

ThispracticeisalsopopularatThePawn,althoughlargelyforrotisseries（烤肉馆）,Tamlynsays."

SometableswillarriveonaSunday,orderawholechickenandashoulderoflamborababypig,andjuststayforhoursenjoyingeverythingwebringoutforthem."

SomeBritishtraditionsaretoosacred（神圣的）tomesswith,however,Tomessays."

I'

dneverchangeafullEnglishbreakfast."

此部分试题请在答题卡1上作答。

1.WhatisBritishfoodgenerallyknownfor?

A）Itsuniqueflavour.C）Itsspecialcookingmethods.

B）Itsbadtaste.D）Itsorganicingredients.

2.TheSecondWorldWarledtoinBritain.

A）aninadequatesupplyoffoodC）anincreaseinfoodimport

B）adecreaseofgrainproductionD）achangeinpeople'

seatinghabits

3.Whycouldn'

tBritaincompetewithsomeofitsneighbouringcountriesintermsoffoodinthepost-wardecades?

A）Itsfoodlackedvariety.C）Itwasshortofwell-trainedchefs.

B）Itspeoplecaredmoreforquantity.D）Itdidn'

thaveflavourfulfoodingredients.

4.Withculinaryimprovementinrecentyears,London'

srestaurantsarenowabletoappealtothetastesof.

A）mostyoungpeopleC）allkindsofoverseasvisitors

B）elderlyBritishdinersD）upper-classcustomers

5.WhatdoHongKongdinerswelcome,accordingtoWelshexecutivechefDavidTamlyn?

A）Authenticclassiccuisine.C）Newideasandpresentations.

B）Locallyproducedingredients.D）Thereturnofhome-styledishes.

6.Whileusingqualityingredients,DavidTamlyninsiststhatthedishesshould.

A）benefitpeople'

shealthC）beofferedatreasonableprices

B）lookbeautifulandinvitingD）maintainBritishtraditionaltastes

7.WhydoesNeilTomessayhelovesfoodingredientsfromBritain?

A）Theyappealtopeoplefromallovertheworld.

B）Theyareproducedonexcellentorganicfarms.

C）Theyareprocessedinascientificway.

D）Theycomeinagreatvariety.

8.TamlynsaysthatbesidesimportingingredientsfromBritainonceaweek,hisrestaurantalsobuysvegetablesfrom_______.

9.ThePhoenixinMid-LevelsmaynotuseBritishingredients,butpresentsitsdishes______.

10.YorkshirePuddingisarestaurantwhichwillbringfulldishestothetablebutofferplatestothosedinerswhowouldliketo_______.

PartIIIListeningComprehension（35minutes）

SectionA

Inthissection,youwillhear8shortconversationsand2longconversations.Attheendofeachconversation,oneormorequestionswillbeaskedaboutwhatwassaid.Boththeconversationandthequestionswillbespokenonlyonce.Aftereachquestiontherewillbeapause.Duringthepause,youmustreadthefourchoicesmarkedA）,B）,C）andD）,anddecidewhichisthebestanswer.ThenmarkthecorrespondingletteronAnswerSheet2withasinglelinethroughthecentre.

此部分试题请在答题卡2上作答。

11.A）Heiscarelessabouthisappearance.

B）Heisashamedofhispresentcondition.

C）Hechangesjobsfrequently.

D）Heshaveseveryotherday.

12.A）Janemaybecaughtinatrafficjam.

B）Janeshouldhavestartedalittleearlier.

C）HeknowswhatsortofpersonJaneis.

D）HeisirritatedathavingtowaitforJane.

13.A）TrainingfortheMid-AtlanticChampionships.

B）Makingpreparationsforatrans-Atlantictrip.

C）Collectinginformationaboutbaseballgames.

D）Analyzingtheirrivals'

on-fieldperformance.

14.A）Hehadanarrowescapeinacaraccident.

B）Heishospitalizedforaseriousinjury.

C）Helosthismothertwoweeksago.

D）Hehasbeenhavingahardtime.

15.A）Thewomanhasknownth